Originally Posted by jasebrooker
I thought I'd let you all know how I'm getting on! My first batch is now done and bottled, now for the hard part, waiting!
There have been a couple of things I have noticed that I will try to change when I do my next batch that I was hoping to get some advice on. I planned for 34 bottles but in reality I only got 27 due to the amount of sediment at the bottom. As I planned for 34 bottles I added enough priming sugar for 34 bottles so I'm hoping I don't get bombs! How do you guys figure this in to your priming sugar calculations? Also, can you go straight from fermenting bucket to bottle? I have a bottling bucket which I transferred to but I figure it would make sense to just ferment straight into that, wouldn't cause a problem would it or is it better to rack it anyway?
Any who, thanks for all the advice and help, I think I will have to go and get some more bottles as there is no way I will be able to wait upto a month before getting another brew on !
All the best,
Your yield will vary. My last batch I got 48 out of because of lots of straining to get nearly all the hops and proteins out of the fermenter. Batch before that I got about 40 or 42 (I forget) because I didn't do those things. Letting your beer sit longer compresses the trub and being careful with handling also helps.
As far as fermenting or rackign it really depends. If you're priming in bottle or priming in a keg then it doesn't make too much of a difference as long as you know your trub level will be well below the spigot line (flowing beer will disturb the trub)
Personally I will always rack to secondary or keg because I think it's the best way to get clear beer. I've been good at getting clear beers without fining agents or anything. Racking only takes about 10 minutes and it's the best way to evenly distribute priming sugar.